How To Serve Creme Patissiere Recipe Nz The Best

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Creme patissiere, also known as pastry cream, is a decadent and versatile custard base that forms the heart of many delicious desserts. From delicate eclairs and fruit tarts to creamy puffs and silky panna cotta, this smooth custard can be enjoyed in countless ways. The best part? Making creme patissiere at home is surprisingly easy! This recipe uses readily available ingredients in New Zealand kitchens and delivers a guaranteed crowd-pleaser.


Creme Patissiere (Vanilla Pastry Cream)
Creme Patissiere (Vanilla Pastry Cream)

4 egg yolks

  • ¾ cup (150g) granulated sugar
  • 2 tablespoons (25g) cornstarch
  • 1 ½ cups (375ml) full-cream milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt

  • Instructions:

    1. Whisk the Egg Yolks and Sugar: In a medium bowl, whisk together the egg yolks and sugar until light and fluffy. This process can take a few minutes by hand, but will result in a smoother and lighter custard.

    2. Incorporate the Cornstarch: Sift the cornstarch into the egg yolk mixture and whisk until fully incorporated. This will help prevent lumps in your final custard.

    3. Temper the Milk: In a separate saucepan, heat the milk over medium heat until just simmering. Do not let it boil. Slowly whisk the hot milk into the egg yolk mixture in a steady stream, whisking constantly to prevent the eggs from cooking.

    4. Cook the Custard: Return the entire mixture to the saucepan and cook over medium heat, whisking continuously. The custard will begin to thicken as it cooks. Continue whisking for several minutes until the custard becomes thick and glossy, and coats the back of a spoon. This typically takes 5-7 minutes.

    5. Flavor and Strain (Optional): Once thickened, remove the pan from the heat and stir in the vanilla extract and salt. For an extra touch, you can infuse the custard with additional flavors like lemon zest, orange zest, or a splash of liqueur at this point. Strain the custard through a fine-mesh sieve to remove any lumps. This step is optional but ensures a silky smooth texture.

    6. Cool and Store: Pour the custard into a clean bowl or container, press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.

    Nutrition Facts (per serving, approximately ¼ cup):

    Calories: 220

  • Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 135mg
  • Sodium: 80mg
  • Carbohydrates: 24g
  • Sugar: 18g
  • Protein: 4g

  • Please note: This is an approximate nutritional guide and can vary depending on the specific ingredients you use.


    Creme patissiere is a fundamental recipe for any home baker. With its rich flavor and smooth texture, it elevates countless desserts. This recipe provides a basic framework, and feel free to experiment with different flavorings to create your own signature creme patissiere.

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of milk? Yes, you can substitute full-cream milk with skim milk, low-fat milk, or even plant-based milk alternatives like almond milk or coconut milk. Using a milk with a lower fat content will result in a lighter custard.

    2. My custard is too thick/thin! How can I fix it? If your custard is too thick, you can whisk in a tablespoon or two of additional milk until it reaches the desired consistency. If it’s too thin, return it to the pan over low heat and whisk constantly for another minute or two.

    3. How long will creme patissiere last? Properly stored in an airtight container in the refrigerator, creme patissiere will last for up to 3 days.

    4. Can I freeze creme patissiere? Yes, creme patissiere freezes well for up to 3 months. Thaw it overnight in the refrigerator before using.